If it worked with carrots, why not eggs? I put heavy cream in the bottom of a non-stick pan. I sprinkled the cream with salt and added the eggs. I turned the heat on medium high and started cooking the eggs. The cream boiled and eventually caramelized on the edges. I used a spatula to see if the eggs were sticking to the sides. They were not. When the eggs were almost done and the cream had mostly become butter and butter solids, I removed the pan from the heat and covered it for a minute. The covered cooking finished setting the whites, specifically in the center of the pan. I removed the eggs from the pan and served up breakfast. The bottom was caramelized. The whites were tender and cream-coated. The yolk was firm and runny. The eggs were evenly seasoned. I now have a new way to cook delicious eggs and a path to explore adding flavors. Ideas in Food: Great Recipes and Why They Work Maximum Flavor: Recipes That Will Change the Way You Cook Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table.
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